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A Knife For Every Purpose
Nakiri Vegetable Knife for your Summer Salad
Discover expertly curated artisan Japanese knives designed to match your experience and culinary needs.
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Aogami Super knives are handcrafted for increased durability and abrasion resistance.
ARTISAN JAPANESE KNIVES
A story 600 years in the making.
Our family-owned business proudly produces the internationally renowned Sakai Takayuki knives. We also collaborate closely with esteemed brands, such as Sawakazuma, Misuzu Hamono, and Isamitsu.
Yasuhiko Fujiwara, born in Miki City, is a renowned and highly skilled knife maker celebrated for his exceptional craftsmanship. Holding the esteemed title of Dento Kogeishi, certified by Japan as a master of traditional artistry, he carries on a legacy dating back to 1927 as the third generation of the Fujiwara Kogatana Seisakusho. Personally overseeing every step of knife production, Yasuhiko ensures meticulous attention to detail. With passion and dedication, he expertly crafts blades, infusing innovation into his work, resulting in extraordinary knives that bear the mark of his unparalleled skill and ancestral traditions.
A fourth-generation blacksmith from Miki City, the oldest blacksmith town in Japan, possesses a rich heritage of craftsmanship. He refined his expertise in crafting both double-edged and single-edged knives in Takefu City, Fukui Prefecture, under the tutelage of a traditional artisan, contributing to the inception of the Seikisaku brand. With his deft hands, each knife is transformed into a masterpiece, showcasing his versatility and mastery in the realm of blacksmithing. Owning one of Shigeki Tanaka's creations not only provides you with an exceptional cutting tool but also grants you a piece of history and a testament to the dedication to the art of knife-making, epitomizing the enduring traditions of Japanese craftsmanship.
Located in the Ibaraki Prefecture outside of the Tokyo region, these two master blacksmiths are hand forging high carbon masterpieces!
Isamitsu is a smaller company focused on unique handcrafted designs using high quality materials. They design their knives with high carbon steel such as Aogami Super (Blue Super Steel), shirogami (white steel #1), and aoniko (blue steel #2) along with locally sourced wood such as maple and burberry.
Hand forged Aogami Super (Blue Super Steel) is one of the hardest materials to forge due to the composition and requires the utmost skill.
We are incredibly honored to be working with these two master blacksmiths!
"At Hasu-Seizo, our aspiration is to serve as a connection between the rich heritage of Japanese traditional craftsmanship, refined over centuries, and our cherished customers. Our mission is to curate a selection of Japanese knives and products that enable you to truly witness, experience, and appreciate the training and expertise possessed by these skilled artisans."
— Midori & Ryan, Founders of Hasu-Seizo
I’ve got a soft spot for traditional knives, and this one really delivers. The single bevel blade is a rare treat in a folding knife, and the Aogami steel holds a great edge. It’s simple, solid, and has that no-frills charm I love. The brass handle feels good in the hand and will only look better with age. If you’re into classic design and quality steel, this one’s easy to appreciate.
Supreme workmanship
Sharp & beautifully constructed
It will be a special gift !
Excellent knife, have had a lot of fun using to chop a variety of veggies. I have several Japanese knives but this is my first Nakiri. Very impressed. The construction and overall feel are great with this knife. I look forward to sharpening in the next few weeks and putting my own edge on, but highly recommend.
I have to say, I am extremely please with everything about my experience buying the Hounen Kihan Oborozuki Ginsan Nashiji Santoku from Hasu-Seizo. I needed to upgrade the last of my knives, and through a few weeks of surfing, I found the Hasu-Seizo website. It has comprehensive information on Japanese knives - types, materials, use, and care -that helped me select a knife that would meet my needs in the kitchen. This knife is beautiful, comfortable and versatile. It is so sharp that it feels like it slices vegetables all by itself. It makes a fine companion to the nakiri that my parents brought back from their time living in Japan in the early 1960s. As much as I like my western style knives, this santoku will be my go-to knife for so many tasks.
I also must say, the personalized packaging, along with a hand-written note and band-aid were delightful. I will definitely recommend Hasu-Seizo to anyone looking for a knife of excellence.
I’ve used a lot of chef’s knives over the years, but the OUL Gyuto with Shirogami #1 steel is easily one of the best I’ve ever owned. Right out of the box, it was razor-sharp, and the edge retention has been excellent with regular use. The carbon steel takes on a beautiful patina over time, and while it does require a little extra care (definitely don’t leave it wet), the performance is absolutely worth it. The 210mm size is perfect for everything from proteins to vegetables, and it feels incredibly balanced in the hand. The burnt oak handle is not only gorgeous but also super comfortable
The knife is beautiful and cuts like a dream. Ordering from Hasu-Seizo was a very good experience - the knife shipped promptly and when the knife arrived, it was packaged very personally and made opening the box a fun experience.
I just returned from a vacation in Japan and had planned to come home with a nice kitchen knife as a momento. The knife shops in Kyoto were crowded with other visitors like me which made it difficult to talk to the store staff. Also, because I carried my luggage on the airplane, I would have to ship the knife back. I decided to wait and order a knife upon my return home and I am so glad I did. I still consider it a keepsake from my trip.
I love this knife, I've been buying from the wrong people the whole time. Japanese steel I'd the way togo!! American steel socks in comparison. I'll only buy from this company from now on. Amazing stuff
I enjoy doing business with your company. Your products are excellent; they are well made and of high quality materials. Moreover, your service is as fine as your products. Although we are several thousand miles apart working with you is as though we are in the same community. Midori's little notes is a great way to extend the fact that our purchases are appreciated -- including the addition of the bandaid, which I am happy to say i still haven't used.
I've been wanting to get a Japanese chefs knife. These are of great quality and cuts vegetables like butter.
I enjoy high carbon knives in the kitchen. Have a variety, and look for what "works." Bigger is not always better. This Nakiri is beautifully simple; sharp, and very functional....as it should be.
Well done! I will be back for more. Thank you!!
I ordered the Sakai Takayuki Gyuto Japanese Chef Knife 210mm (8.3") as my first knife from Hasu. I love the humble quality of a simple, lightweight wood handle coupled with beautiful metal craftsmanship. I've used this knife for about a year, which brings me joy every time I touch it. I've recently purchased two knives: a short pairing knife and a Sakai Takayuki Gyuto 180mm. I'm pleased with both. I also wanted to thank you for the personalized handwritten note of gratitude from Midori and the care taken in wrapping and boxing the knives. To me, this shows respect for your craftsman and indicates that you value the connection between the maker and the owner—me—something lost or that doesn't exist throughout the consumer industry in America. Please extend my warmest wishes to the Hasu Seizo team!
Great product for my carbon steel knives. Fast service and they even left a personal note. Highly recommend!
Exactly what you would want for a multi-tool in the kitchen.
I really appreciate the art, hand written note and last but not least the beautiful knife. The knife is well made, well balanced and what can I say about the blade? I don't have any other words to describe how beautiful the blade and how sharp it is. RAZOR sharp. This won't be my last knife and Hasu, I'm glad I found your company and I will be back for more.
Hasu-Seizo is a family-owned and operated business based in Seattle that sells handcrafted artisan Japanese knives. Our knives come from a range of Japanese blacksmiths from a variety of prefectures. Our primary knife maker, the Sakai Takayuki brand, is manufactured by our family, blacksmiths, and other master craftsmen in Osaka.
Our passion for the history and traditions of the Japanese knife-making process inspired us to start Hasu-Seizo. We want to educate our customers about the various Japanese knife types and why they're so unique. Our online Japanese knife store has the best kitchen knives to help you achieve your full potential in the kitchen.
There are several ways to distinguish a Japanese knife from a Western-style knife. Generally speaking, Japanese knives are lighter and feel more balanced when you're holding them. They're made of stainless steel or a type of high-carbon steel called Yasugi hagane, which is hand-forged by professionals to be harder and thinner. Additionally, traditional Japanese kitchen knives are single bevel while the Western style knives are double bevel. These qualities make them well-suited to precise tasks.
The Japanese knife-making process has a rich history that can be traced back to the Sengoku period (1467-1568 CE) with the perfection of the katana. It's a complex art that has been passed down through generations through hard work and apprenticeship.
There are many types of Japanese knives, each of which is optimized for a specific purpose. Gyuto chef knives, for example, are average-sized knives ideal for a wide variety of kitchen tasks such as slicing meat and larger vegetables. Nakiri knives, recognizable by their rectangular blade, are razor-sharp, making them well-suited to cutting vegetables and herbs.
We carry a diverse array of knife collections at our Japanese knife online store. This includes petty utility knives, Deba butchery knives, versatile Santoku knives, and much more. We recommend browsing our inventory to find the right knife or Japanese knife set for your needs.
Check out our Guide to Knife Types or our Blog for a detailed look at each knife type. If you still have question we would love to hear from you on our Contact Us page.
Before purchasing a Japanese knife, you should first identify what tasks you intend to use that knife for. This will save you from accidentally buying a butchery knife when you primarily prepare vegetables or herbs and a Japanese vegetable knife like the Nakiri would best serve your needs.
We recommend reading the product descriptions on our website to determine which knife is best suited to you or our Knife Buying Guide. If you're still unsure, we encourage you to contact our helpful staff for guidance. Our friendly and knowledgeable team would be happy to help you. You can get in touch with us by emailing hello@hasuseizo.com, calling 1 (425) 273-5362, or filling out our contact form.
Japanese knives require daily attention to maintain their incredibly high performance. Their performance can even improve over time, so long as the owner cares for them properly. You can protect the delicate blade of your Japanese knife by using them with a wooden end grain board rather than marble, glass, steel, or bamboo boards.
Your Japanese knife should also be hand-washed immediately after being used with a mild detergent. Once you've dried it with a cloth, be sure to store it in an area that's cool and dry. When possible storing your Japanese kitchen knives in a knife protector or saya (sheath) will extend the life of your blades as well.
Japanese knives, if used regularly, should be professionally sharpened once or twice a year. Honing the knives can be performed prior to each use to ensure clean slicing but is not necessary for most home use.
If you opt for sharpening your own knives, we would advise against steel honing rods. Japanese knives should be sharpened at an angle of about 10-20 degrees using a whetstone. For more detailed information, see our Knife Maintenance Guide.
If you don't feel confident about taking on this task yourself, we encourage you to opt for a professional's services.
Buying online has come a long way recently but we understand the challenges. We are here to help you make the best choice possible.
Don't see your question answered in the FAQs above? If you'd like to learn more about our Japanese knife shop online, please don't hesitate to reach out to us. Our friendly and knowledgeable team would be happy to help you. You can get in touch with us by emailing hello@hasuseizo.com, calling 1 (425) 273-5362, or filling out our contact form.
We automatically provide you email or text updates (depending on your preference at checkout) when the order has been processed and the tracking information is available.
Have other questions about the process, check out our Order Information page.
We want you to be 100% satisfied with your purchase. However, we know online purchases can be a little tricky and do allow returns (with a few stipulations). Check out or Return Policy & Warranty page for more information.
"Through our offerings, we aim to provide you with an opportunity to not only see and touch these exceptional creations but also to delve into the profound thoughts and soulful craftsmanship embodied by Japanese artisans. By bringing these extraordinary products into your life, you will have the chance to forge a deeper understanding and connection with the meticulous artistry of Japan's craftsmen."
— Midori & Ryan, Founders of Hasu-Seizo
If you have ever wondered “What is a petty knife,” this small yet important tool plays a central role in every kitchen. A petty knife is a compact, sharp blade designed for tasks that require precision and fine control. It is often favored for slicing small fruits, trimming meats, and preparing garnishes.
The bunka knife is a traditional Japanese kitchen knife that has become a favorite among chefs and home cooks alike. Known for its versatile design, it excels at a wide range of cutting tasks, from slicing vegetables to delicate fish fillets.
Paring knives are one of the most versatile and important tools in any kitchen. If you are peeling, cutting, or carving, these small knives are perfect for intricate tasks that require precision.
Feel free to contact us, if you have any questions or concerns.
ご質問、ご不明点がございましたら、日本語でお気軽にお問い合わせください。
